Steps

1. In a large pot, heat 1⁄4-in. of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain and reserve.

2. Pour off all but 1 tbsp. of oil and return the pan to medium heat. Sauté the chicken 5 min. until it begins to brown. Add onions and cook another 5 min. Add potatoes and broth and bring to a boil; reduce to a simmer and cook, covered, approx. 10 min.

3. Add corn, chiles and cilantro. Simmer another 5-8 min. until vegetables are tender. Serve soup with tortilla strips and a lime garnish.